Crisp strips of red, green and yellow bell peppers get a boost of flavour from worcestershire sauce and tomato juice.
Tbsp vegetable oil
shallot, thinly, sliced
tsp fennel seeds, crushed
tsp seasoned rice vinegar
sweet red pepper, cut into strips
sweet yellow pepper, cut into strips
sweet green pepper, cut into strips
oz green beans
oz yellow beans, trimmed
cloves garlic, minced
cup vegetable stock
cup tomato, juice
Tbsp Worcestershire sauce
In nonstick skillet, heat oil over medium heat; cook shallots and fennel seeds, stirring often, for 5 minutes or until very soft.
Add vinegar; cook, stirring, for 30 seconds.
Add red, yellow and green peppers; cook for 5 minutes over medium-high heat or until tender-crisp and lightly browned.
Stir in green beans, garlic, stock, tomato juice, Worcestershire sauce, salt and pepper; cover and cook, stirring occasionally, for 7 minutes.
Uncover and boil for 1 minute or until liquid is evaporated.